A global trend is the growing demand for locally produced and consumed food. In other words: local-for-local. A trend that has gained momentum partly due to the COVID-19 troubles. The consequences are particularly noticeable in the greenhouse horticulture sector.

“Food production must increase 70 percent in the next 40 years to meet the demand of the growing world population.” Jacques Diouf, director of the Food and Agriculture Organization of the United Nations (FAO), said in 2009. In this context, the ‘local-for-local’ trend has emerged, whereby food products are produced and consumed at source.

This demand is particularly strong in Asia, South America and Africa. Urbanization in these continents means that there is an increasing demand for locally produced food. For example, Guangzhou (China, 45 million inhabitants), São Paulo (Brazil, 22 million inhabitants) and Lagos (Nigeria, 18 million inhabitants) are in the top 20 of the largest metropolises in the world. All these mouths need to be fed, but the import of food is expensive and money is not abundant. The population is also growing fast in these areas, which makes the need even greater.

But also in Europe, it seems that due to the consequences of COVID-19, the demand for locally produced food has increased. Due to all the restrictions, the import and export of food has come under pressure. Many countries have made money available to produce local food. “In many countries the realization has come that things have to change. We now see that we are receiving more and more applications from countries where the government, both locally and nationally, is involved in financing greenhouse horticulture projects. It is up to us to bring Dutch knowledge and skills to these countries. We will ensure that you can produce locally, “said Olaf Mos, Sales Director at Gakon.

In addition to the primary need to produce food, there are many more advantages to the “local-for-local” principle. By producing locally, the local labour market is also used to generate employment. In addition, the chain from harvest to consumption is many times shorter, which means that the food remains fresher. And because it is produced locally, it is possible to respond better to the need. This will lead to less overproduction.

The environment also benefits from the local production of food. The CO2 footprint per individual will become a lot smaller. This is mainly due to global CO2 emissions, because the food no longer has to be imported by airplanes, among other things.

Curious about how Gakon can ensure that your company responds to this trend and can grow? Please contact us via the button below and make an appointment with one of our specialists! We ensure that you can produce locally!